My Chile Colorado brings tender beef and a deep red sauce made with dried New Mexico chiles to the table. The sauce is earthy and savory, with enough warmth to make a bowl of rice or a soft tortilla feel like the start of a comforting dinner.
If you are planning a slow afternoon meal, this is a pot worth making room for. Brown the beef, blend the softened chiles, and let a gentle simmer do the tenderizing. I like to serve it with Mexican red rice so none of that rich sauce goes to waste.
Why You'll Love This Recipe
- Authentic Mexican flavor at home: This Chile Colorado recipe captures the deep, earthy richness of traditional Mexican red chile stew using real dried New Mexico chiles. It's a flavor experience that rivals your favorite taqueria.
- Tender, fall-apart beef: Chuck roast is the perfect cut for slow braising. After simmering in the sauce, the beef becomes incredibly tender and juicy.
- Made-from-scratch sauce: Say goodbye to canned sauces—this version is built from dried chiles, garlic, onion, and spices for unmatched depth and freshness.
- Perfect for meal prep: Like most stews, this one tastes even better the next day. Make it ahead for easy weeknight dinners or cozy weekend meals.
- Crowd-pleasing comfort food: Whether you're cooking for the family or hosting guests, this dish is always a hit.
- Versatile serving options: Serve it over Mexican rice, tucked into tortillas, or alongside refried beans—this dish fits into any meal plan.
How to Get Tender Beef and Smooth Sauce
Soften the dried chiles before blending so the sauce comes together smoothly. After searing the beef in batches, stir the sauce into the same pot and loosen the browned bits from the bottom. They bring a savory backbone to the chile sauce.
Keep the covered pot at a gentle simmer, with small bubbles rather than a rolling boil. Start checking the beef around the time given in the recipe: a fork should slide in easily. If it still feels firm, give it more time, checking occasionally and adding a splash of water if the sauce is getting too thick. Tenderness matters more than the clock.
Tips and Tricks for Success
- Don’t skip the sear: Browning the beef adds tons of depth and flavor.
- Blend well: A high-speed blender ensures the chile sauce is smooth and velvety.
- Control the heat: You can adjust spiciness by using fewer chiles or blending in a roasted tomato.
- Let it rest: This dish is even better the next day as the flavors develop overnight.
Serving Suggestions
Spoon Chile Colorado over Mexican red rice, or choose Mexican white rice with corn for a gentler side. Warm tortillas are perfect for scooping up the beef and sauce.
For a fresh contrast to the rich stew, put chunky guacamole with serrano and lime on the table. You can also tuck the beef into tacos or burritos; keep a little extra sauce for spooning over the filling.
Frequently Asked Questions
Yes, beef stew meat or brisket can also work well in this recipe.
You can substitute with guajillo chiles for a slightly different but still delicious flavor.
It has a mild to medium heat level, but you can reduce the number of chiles to make it milder.
If you love pork braised until tender, my carnitas are the crispy cousin of this recipe, and you can browse all my authentic Mexican recipes for more guisados like this one.
Chile Colorado
Ingredients
For the Beef
- 2 lbs chuck roast cut into 1-inch pieces
- flour for coating meat
- 2-4 tablespoon oil for searing
- 1 teaspoon dried Mexican oregano
For the Sauce
- 10 New Mexico Dry chiles stems and seeds removed
- ¼ white onion
- 3 garlic cloves
- 2 ½ cups water
- 1 teaspoon cumin
- 1 cube beef bouillon
- salt to taste
- pepper to taste
Instructions
- Make the chile sauce: In a saucepan, combine the dried chiles and onion. Cover with water, bring to a boil, then reduce to a simmer for 10–15 minutes until chiles are softened. Transfer to a blender with 2 ½ cups of fresh water, garlic, cumin, oregano, bouillon, salt, and pepper. Blend until smooth and set aside.
- Prepare the beef: Season the beef chunks with salt and pepper, then lightly coat with flour. In a large skillet or pot, heat oil over medium-high heat. Working in batches, sear the beef on all sides until browned. Remove and set aside.
- Build the stew: In the same pan, pour in the blended red sauce. Scrape up the browned bits from the bottom using a wooden spoon. Bring the sauce to a gentle simmer.
- Simmer the beef: Return the seared beef to the pan, stir to coat in the sauce, and cover. Cook on medium-low (closer to low) for about 1.5 hours, or until the meat is fork-tender. Stir occasionally and adjust heat if needed to maintain a gentle simmer.
- Serve: Serve warm with Mexican rice, refried beans, and fresh tortillas.
Cook along with an AI assistant
Storage and Freezing
Cool and refrigerate in an airtight container within 2 hours. Keep for up to 4 days or freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat until the center reaches 165°F. Store fresh garnishes and tortillas separately.
Linda says
How much oregano do we put in?
Anahi says
Use 1 teaspoon of dried Mexican oregano. Thank you for catching that — the recipe card has been updated!
Keisha Hines says
What Is the name or type of dry chile ?
Anahi says
The dry pepper is called New Mexico